Pattypan Squash Savory Bread Pudding
Leftover bread is transformed in this tasty casserole
Ingredients
- 6 small to medium pattypan squash, sliced about 2 1/2 lbs
- 1 small red onion, sliced
- 3 cloves garlic, sliced
- 1 tablespoon lemon pepper seasoning
- 2 eggs
- 1 cup grated sharp cheddar cheese
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/2-1 teaspoon hot sauce I used Lola’s Fine Original
- 4 cups large cube stale white bread I used a loaf of Costco Country French with all crust removed
Instructions
At least 2 hours and up to 24 before you want to serve:
- Heat a couple of tablespoons olive oil in a large skillet. Add squash, onion, garlic, and spices to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and allow to cool to room temperature in a large bowl.
- Wipe out the pan. Melt a bit of butter and toast the bread cubes on each side, seasoning with additional lemon pepper seasoning if desired.
- Meanwhile, in a medium bowl, whisk together eggs, cheese, sour cream, hot sauce, and mayonnaise. Fold in half of the bread cubes.
- Stir the egg mixture into the squash mixture.
- Scrape the squash mixture into the prepared baking dish. Top with remaining bread cubes. Sprinkle with additional cheddar if desired.
- Cover and refrigerate at least 2 hours.
- Preheat oven to 350.
- Grease a baking dish and set aside. Bake for about 30 minutes or until browned and bubbly.
Notes
- If you don't have or don't want to use a metal pan, let the mixture soak in a bowl and then pour into a glass or ceramic baking dish. You don't want to put a cold dish in a hot oven!
- If you don't have time to soak the dish for 2 hours that's okay too. It will still be tasty, as will the leftovers which will have more time to meld.